10 Tbsp. unsalted butter, softened
1 cup sugar
2 large eggs
3/4 cup sour cream or plain yogurt (I used yogurt)
3/4 cup ricotta cheese (if you don’t have this you can double the sour cream or yogurt)
1 tsp. grated lemon zest
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2-3 cups blueberries…depending on how “blueberry-y” you want your muffins to be
Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt, ricotta cheese and zest. Mix flour, baking powder, baking soda and salt seperately, and add half of the dry ingredients over batter. Mix until combined. Combine remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. Fill your muffin tins. You’re looking for them to be about 3/4 full, nothing more, so you might only need 9 instead of 10 cups. Also, if you can (or care) poke any blueberries that are on the surface, below the batter, so that you can not see them – this way, you will not get any burned blueberry juices on the tops of your muffins. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Pop them out of the tin and let cool on rack. Store for no more than 2 days, or freeze. In our house, they’re gone before that.
Note: This is a double recipe (makes about 24 muffins; you will need two muffin tins, or use the same one twice). You can halve the ingredients to make a single muffin tin’s worth of muffins.
This recipe is modified from The Smitten Kitchen’s Perfect Blueberry Muffins.